Roasted pumpkin pie with an easy no-roll pie crust

6 servings
20 min
55 min
Very Easy
This is a delicious dessert after a perfect dinner.


Number of serving: 6

1) No-Roll Pie Crust :

1 1/2 cups all-purpose flour

3/4 teaspoon salt

2 Tablespoons sugar

1/8 teaspoon baking powder

1/4 cup (4 Tablespoon) frozen butter that has been grated on a cheese grater

1/4 cup vegetable oil

1 Tablespoon cream cheese, at room temperature

2 Tablespoons cold milk

2) For Roasted Pumpkin Pie :

2 cups pumpkin puree

1/2-1 cup brown sugar

1/2 cup cream

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/2 teaspoon ginger

1/4 teaspoon cloves

1/2 teaspoon salt

A dash or so of apple pie spice

A splash or so of vanilla


  • 1) n a medium sized bowl combine flour, salt, baking powder and sugar. Whisk together.
  • Add frozen butter that has been grated on a cheese grater and tablespoon of cream cheese.
  • With your fingers, work the cream cheese and butter into the flour mixture, breaking the butter and cream cheese up until they're in well incorporated into the flour.
  • Combine the milk and oil. Whisk together. Add all at once to the flour and butter mixture. With a fork, begin to combine the ingredients, making sure that all of the flour mixture is introduced to the liquid.
  • The mixture will be shaggy; just dump the dough into a clean 9-inch pie plate. With your fingers, press the dough evenly into the bottom of the pie plate and up the sides. Try to get the dough as even as possible.
  • Place the prepared crust in the freezer while you preheat the oven and prepare your filling.
  • Combine all filling ingredients in a large mixing bowl, and whisk until combined. Pour into pie crust. Bake at 350 degrees for 45-55 minutes, or until filling is firm, and a knife, when inserted in the middle of the pie is clean when removed.

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